8 oz linguine
1 Tbs olive oil
1/2 cup finely-chopped onions
5 garlic cloves, minced
3 Tbs dry white wine
(or nonalcoholic white wine)
1 Tbs cornstarch
1 cup evaporated skim milk
1/2 tsp ground coriander
8 oz large shrimp, peeled, deveined
8 oz bay scallops
3 Tbs snipped fresh parsley
1/2 tsp salt
1/8 tsp freshly-ground black pepper


Cook the pasta according to the directions on the package. Drain and set aside. If necessary, cover to keep warm.
Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray. Add the oil and heat over medium-high heat. Add the onions and garlic. Cook and stir about 5 minutes or until the onions are golden brown. In a small custard cup, stir together the wine and cornstarch until smooth. Stir the wine mixture and milk into the onion mixture. Bring the mixture to a simmer over medium heat, stirring constantly. Reduce the heat. Stir in the coriander and cook for 1 minute. Then add the shrimp and scallops. Return to a simmer. Simmer, uncovered, for 3 to 5 minutes or until the shrimp turn pink and the scallops are opaque. Stir in the parsley, salt and pepper. Serve on top of the hot pasta.